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Pineapple Gingerbread Upside Down Cake

December 19, 2016

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When I was growing up in the 50's and 60's about the only fresh fruit that made a regular appearance in our house was apples and bananas. Fresh fruit really wasn't all that available in our small town . . . and I expect if it was, it was probably really expensive. We didn't mind that much though . . . my mother always made sure we had lots of tinned fruit.

We really loved it when we would have a dish of ice cream with some peaches or fruit cocktail for dessert. Dang! There never used to be enough cherries in that tin, did there?

I never tasted fresh pineapple until I was an adult, and fresh pineapple is really quite good, I'll admit . . . it's a real treat for me . . . I do love having a variety of tinned pineapple in my larder though . . . sliced, chunks, crushed. It all comes in very handy indeed.

I got a pineapple upside down cake tin (Nordic Ware) a few years ago, and I don't use it nearly enough. It's one of those pans you buy on impulse and then use only a few times . . . but when I do use it, I am always impressed with the results. It just makes the sweetest little individual pineapple cakes, don't you think?

I really fancied eating some pineapple today, but I didn't have any fresh pineapple in the house . . . it's not something I really keep on hand. I expect nobody does . . . unless they actually live in Hawaii. (What a dear thought that is!)

Anyways, I thought I would make an upside down cake and then I thought, why not use the pan. You don't need one of these special pans to make this delicious cake though . . . any 9 inch round cake tin will do.

This is a fabulously spiced and moist upside down cake. We do love our gingerbread in this house and this is a wonderful way to have it.

You get all the spicy deliciousness of a scrummy gingerbread . . . topped with the added treat of buttery brown sugar glazed pineapple rings . . . oh so yummy.

Melt the butter for the topping in a medium saucepan over medium heat, until foaming. Stir in the sugar. Turn to low and cook, stirring, for several minutes until the sugar is melted. Pour this into the prepared pan and tilt the pan back and forth to coat. Arrange the drained and dried pineapple slices over top of the sugar mixture, filling the centre in of each one with a cherry.

Measure the molasses into a jug. Pour the boiling water over top and stir. Stir in the bicarbonate of soda. Set aside to cool. Whisk together the flour, baking powder, salt, ginger and cinnamon in a bowl. Set aside.

Cream together the butter and sugar until light and fluffy. Beat in the egg yolk. Stir in the flour mixture alternately with the liquid mixture, scraping down the bowl and mixing together well. Pour this over top of the pineapple slices in the pan to make an even layer.

Bake for 25 to 35 minutes, until well risen and the cake is set and a toothpick inserted iin the centre comes out clean.

Remove from the oven to a wire rack. Allow to stand for five minutes before very carefully inverting onto a plate, replacing any fruit if it becomes dislodged. Allow to cool for at least 20 minutes before serving. Serve warm or at room temperature, without or without some softly whipped cream.

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About Me

Marie Rayner

Canadian ex pat deliciously living and cooking in the UK. I cook and eat every day. I like to take pictures of it and then share it with you!

How I got Here

Welcome to my English Kitchen. I moved over here to England from Canada in the year 2000. Before I arrived, I was told that the cooking and food over here was awful, except for the Roast Beef and the Fish and Chips. I had no idea of what to expect, but it didn't sound good.
I landed at Heathrow with a bulging suitcase full of kitchen tools, handwritten recipes and a 4 litre can of Maple Syrup, totally prepared to be greeted with the worst.
I am happy to say that over the past 17 years I have discovered that most of what I had heard was totally and completelywrong!
Here in the UK we have some of the best poultry, meats, fishes, ingredients and produce in the world, and some of the most innovative chefs. I have learned so much about cooking in the past fifteen years, and I've enjoyed trying and experiencing many new things, thankfully most of them wonderfully delicious!
I love English food . . . both the traditional, and the wonderful blend that is modern British Cuisine . . . a delicious mixture of a variety of tastes and cultures.
I hope you'll come along with me as I explore all the wonderful tastes, sights and textures that England has to offer even the most discerning of palates.

Contact Me

If you have any questions or want to work with me, feel free to e-mail me at mariealicejoan@aol.com

Colour me Chuffed

Thank You

TWEET

Did You Know???

Make Your Own Self Raising Flour:You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.

Make Your Own Baking Powder:You can make your own baking powder by combining 1 tablespoon of bicarbonate of soda with 2 tablespoons of cream of tartar. It's ideal for coeliac sufferers who can't find the gluten-free variety of this raising agent, but measure it out carefully because too much or too little can upset a recipe's balance.

Make Your Own Mixed Spice:You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.

Make Your Own Cajun Seasoning: Mix together 2 1/2 TBS of salt, 1 TBS dried oregano leaves (Rub to a powder using your fingertips), 1 TBS sweet paprika, 1 TBS cayenne pepper, and 1 TBS ground black pepper. Store in an airtight container out of the light for up to six months.Make Your Own Pumpkin Pie Spice: Mix together 1 TBS ground cinnamon, 2 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground allspice, 1/2 tsp freshly grated nutmeg and a pinch of ground mace or ground cardamom. Store in an airtight container out of the light for up to 6 months.